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Macaroni and cheese with 5 cheeses, in just 15 minutes on the stove top, made extra creamy with a touch of sour cream … and topped with crumbled bacon. Wonderful!


  • 3 tbs unsalted butter
  • 2 tbs all-purpose flour
  • 1 tsp dry mustard
  • 2 cup heavy cream, warmed
  • 1 cup (4 oz.) shredded smoked Gouda
  • 1/2 cup (2 oz.) shredded Gruyere
  • 1/4 cup (1 oz.) shredded Asiago
  • 1 cup (4 oz.) shredded yellow extra-sharp Cheddar
  • 2 cup (8 oz.) shredded white sharp Cheddar
  • 1 lb. gemelli or other pasta twists, cooked
  • 1/2 cup sour cream
  • 1 tsp kosher salt
  • 1/2 tsp. white pepper
  • 4 slices bacon, cooked and crumbled (optional)


  1. Melt the butter in a Dutch oven over medium heat.
  2. Add the flour and mustard and stir with a wooden spoon or whisk until a thick paste forms, 2 to 3 minutes.
  3. Stir in the cream and bring mixture to a simmer, stirring until the sauce becomes thick.
  4. Add the Gouda, Gruyere, Asiago, yellow Cheddar, and white Cheddar, stirring the cheeses until melted and the sauce is smooth.
  5. Add the cooked pasta and stir well to combine. Stir in the sour cream, salt, and white pepper and cook until the ingredients are combined and hot, 2 to 3 minutes.
  6. Crumble bacon on top, if using.
  7. Serve immediately.



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